Discover what its fans already know: Fennel is the ultimate waste-not-want-not vegetable.

A member of the parsley family, this licorice-flavored vegetable provides a healthy dose of vitamins A and C, potassium, calcium and fiber. What’s more, the entire vegetable is edible.

Toss raw, thinly-sliced fennel bulb into salads for a crisp, slightly sweet crunch. Chopped fennel adds wonderful flavor and complexity to Italian tomato sauces. Baking, braising, grilling, or roasting the bulb mellows the flavor and softens the texture, making it an excellent side dish to fish or chicken.

Fennel’s celery-like stalks can replace celery in soups and stews. They also can be used as a bed for roasting chicken, fish, or other meats.

The feathery fronds, which resemble dill weed, can be tossed into sauces, soups, or dips. They also can be chopped and used as garnish in place of parsley or dill.

Although typically available year-round, fennel’s peak season is late fall to early spring.

When selecting fennel for today’s recipe, look for small, firm, compact, white bulbs that feel heavy for their size. Smaller bulbs typically have better flavor. Avoid bulbs that are cracked, browning or have moist areas.

The stalks should be crisp, with feathery, bright-green fronds. Wilted or flowering fronds are a sign that the fennel is past its prime.

Wrap unwashed fennel in plastic and store in the coolest part of the refrigerator. Fennel loses flavor as it ages, so use it within five to seven days.

Preheat oven to 375 degrees. Thinly slice fennel bulbs horizontally and place in a large bowl. Cut baby carrots in half lengthwise and add to bowl. In a small bowl or measuring cup, whisk together oil, vinegar, honey and mustard. Drizzle dressing mixture over vegetables and toss to coat. Place vegetables on a large baking sheet lined with parchment paper or coated with cooking spray.

Place in oven and roast 25 to 30 minutes, or until tender and starting to caramelize. Transfer vegetables to a serving dish and season with salt and pepper. Garnish with chopped fennel fronds (feathery leaves) if desired.

Serving size is about 2⁄3 cup.

Created by Darlene Zimmerman, MS, RD, and tested by Susan Selasky for the Free Press Test Kitchen.